A hearty and comforting casserole that combines all the flavors of traditional cabbage rolls without the fuss of rolling.

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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add chopped onion and garlic to the skillet and sauté until softened, about 3-4 minutes.
Stir in salt, pepper, paprika, thyme, and oregano. Cook for 1 minute.
Add tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, and brown sugar. Simmer for 10 minutes.
In the prepared baking dish, layer half of the chopped cabbage, then half of the meat sauce, and half of the rice. Repeat the layers.
Cover with foil and bake for 45 minutes.
Remove foil, sprinkle mozzarella cheese on top, and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Let sit for 10 minutes before serving.